I’m a big fan of chef collaborations. They foster camaraderie and community building, and the sharing of culinary experiences and techniques between chefs. They also afford guests an opportunity to enjoy new and more interactive dining experiences that feature menu items outside of the restaurants’ regular repertoire.
Miami’s dining scene is thriving. And while there are annual festivals and events that bring in chefs from around the country and overseas, we have spotlighted eight restaurants that have put up their respective chef collaboration series, hosting monthly or bi-monthly dinners with fellow chefs from Miami, as well as chefs from out of town. You won’t want to miss these.
Alternate Takes/ Studio Sessions
B-Side by Itamae's Nando Chang with guest chef Shingo Akikuni of The Den at Azabu Miami Beach during ... [+]
The story behind it: “We created Alternate Takes to showcase and collaborate with our friends,” shares chef 2019 James Beard Rising Star semi-finalist Nando Chang. “Alternate Takes was built on the idea of seeing what our friends would do behind a sushi bar. Alternate Takes is named for different versions of the same just like in recording sessions for songs where different versions of the same song from a single recording session are sometimes eventually released as alternate takes.”
“When we do Alternate Takes, we like to create an a la carte menu. For our first installment, we hosted Michael Beltran of Ariete. We had Roel Alcudia of Mandolin Aegean Bistro who created a Filipino menu based on his heritage and with our last of the season, we collaborated with Karla Hoyos of the The Bazaar by José Andrés where the proceeds went to World Central Kitchen Hurricane Relief. For our new series Studio Sessions, we are hosting a guest chef omakase experience. Session №1 featured Shingo Akikuni of Azabu Miami Beach.”
Yellowjack Kinilaw (bilimbi, Thai chili, cancha, calamansi, coconut milk) by guest chef Roel Alcudia ... [+]
Vuelve A La Vida Handroll (shrimp, sweet plantain, salsa coctel, guasacaca, shiso) by guest chef ... [+]
“Collaborating comes naturally. It will come up in conversation while talking about something specific, for example, (Miguel) Fish Gomez of La Gringa Tostaderia and I were talking about a trompo and then we strayed off into an idea for an event where we do Octopus Al Pastor on the trompo and a barbacoa pit. Usually we like to have myself and [my sister] Valerie create a menu together with our guest chef so there are elements of everyone throughout each course, We feel that brings more creative and intriguing side to each collaboration.”
B-Side's Valerie Chang, two-time James Beard Rising Star semifinalist, and Karla Hoyos of The Bazaar ... [+]
Price: Under $20 for each ala carte dish for Alternate Takes; Approximately $75 for Studio Session omakase experience
Upcoming collaborations: With Diego Oka of La Mar (To be announced soon on their Instagram @itamaemiami @bsidesushi)
For more information/ bookings: Instagram @itamaemiami @bsidesushi
1-800-Lucky, 143 NW 23rd St., Miami, FL 33127
Obra Nights
Obra's Carlos Garcia with guest chef, James Beard Award-winning Michelle Bernstein of Café La Trova ... [+]
The story behind it: “The idea of these dinners is to be able to create new experiences for our Miami clients,” shares chef Carlos Garcia, Latin America’s 50 Best Restaurants Chef’s Choice 2018 winner. “Our main idea of inviting different chefs is to mix different cultures and develop dishes full of flavors so that our customers can try something new. Miami is a multicultural city with chefs from many parts of the world. Chef descendants of Cuba, Mexico, Argentina, United States, Peru, Australia are part of our line up for 2020.”
A collaborative dish by Obra's Carlos Garcia and Cafe La Trova's Michelle Bernstein: Pumpkin salad ... [+]
Goat cheese quesadilla and foie gras: A collaborative dish between Obra's Carlos Garcia and guest ... [+]
Price: $65 for five courses, inclusive of beer
Upcoming collaborations: February 27 with Scott Linquist of Coyo Taco; March 26 with James Beard semifinalist Nando Chang of Itamae and B-Side by Itamae; April 22 with Aaron Brooks of Edge Steak and Bar; May 27 with James Beard semifinalist Michael Beltran of Ariete and Navé; June 24 with Raheem Sealey from Kyu; July 23 with Santiago Gomez of Cantina La 20 and Tacology
For more information/ bookings: Phone 305 846 9363 or via Eventbrite
Jade at Brickell, 1331 Brickell Bay Dr, Miami, FL 33131
Den Collaboration Series
The Den at Azabu's Yasuhiro Tanaka with guest chef Daisuke Nakazawa of Michelin-starred Sushi ... [+]
The story behind it: “When I think about what would make guests the happiest, a collaboration event came to mind,” shares chef Yasuhiro Tanaka. “I called Mr. [Daisuke] Nakazawa [of Michelin-starred Sushi Nakazawa] who helped me a lot while in New York and asked him if he can come to Miami to do this event together. The event with Mr. Nakazawa was the beginning of everything and brought many opportunities to do different events. We're putting on a show for the foodies that live in Miami or the traveler who is looking for an incredible experience when in Miami. This is "Chef Theatre" at its best. We would like to showcase the Den as the premier destination in Miami for quality and showmanship.
“Our goal is to always elevate our guests' experiences so the chefs that we search for are from Michelin-starred restaurants and World’s 50 Best Restaurants, James Beard award-winning chefs, chefs on the rise, etc.”
“Each participating chef will create three or four signature dishes, a dessert and a collaboration dish with myself. I will choose and prepare the nigiri portion of the meal (six to nine pieces) but put a twist on some ingredients based on what is authentic to the collaborating chef. The collaboration takes place monthly, and usually on a Monday night.”
Roasted wagyu and smoked oyster confit on pumpkin puree: A collaboration dish between host chef Yasu ... [+]
Soy marinated tuna and Colombian chocolate with golden berry on white miso brioche by host chef Yasu ... [+]
Price: $220 for approximately eight courses
Upcoming collaborations: March 8 and 9 with Alberto Landgraf of Oteque in Rio de Janeiro, Brazil (1 Michelin star; No. 23 on Latin America’s 50 Best Restaurants); April 27 with Tim Ma of American Son in Washington D.C. (Michelin Guide Bib Gourmand)
For more information/ bookings: Email Cansu Mihci at cansu.mihci@plandosee.com. Seatings are available at 6 PM, 7 PM, 8:30 PM and 9:30 PM
Marriott Stanton South Beach, 161 Ocean Dr, Miami Beach, FL 33139
The Guest List
James Beard semifinalist for Best Chef: South, Michael Beltran of Ariete and guest chef Manuel ... [+]
The story behind it: “Community through collaboration,” explains 2020 James Beard semifinalist for Best Chef: South, Michael Beltran. “The Miami community is growing so strong, so much love and respect for one another. The opportunity to cook along some of the giants of our community is an incredible honor. It’s always just conversation with fellow chefs. We vibe together on ideology and love of the craft and always leads to, ‘You want to cook together?’”
“The name— exclusivity. I think too often we cloud the idea of these events with the idea of a cash grab. This is truly an exclusive event— an opportunity for myself and the guest chef to really focus on the experience for the guest. So we limit the experience to 15-20 guests, and the goal is to host one every two to three months.”
Pan roasted squab, fricasse croqueta squad and foie tart, red wine beet juice gastrique by Ariete's ... [+]
Duck Wellington by guest chef Manuel Echevarria of the Surf Club
Price: $105 to $175, depending on the wine-pairing chosen for the event, and ranging from seven to 12 courses
Upcoming collaborations: April 2 with James Beard semifinalists Nando and Valerie Chang of Itamae and B-Side; early May with Alex Smith of Hometown BBQ; late summer with Ryan Ratino of Michelin-starred Bresca in Washington DC
For more information/ bookings: Email events@arietecoconutgrove.com
3540 Main Hwy, Coconut Grove, FL 33133
River Nights
El Cielo's Juan Manuel Barrientos and Raymond Li with guest chef Andrea Marchesin of Toscana Divino
The story behind it: “We decided to start River Nights to bring together the Miami Chef community,” shares Raymond Li, corporate chef of the El Cielo Group. “Inviting guest chefs over is a great way for chefs to get exposure, to exhibit their cuisine and style, as well represent their restaurant. As far as the name, we thought it would be a great since we are right on the Miami River! We will be hosting a collaboration dinner every month, with chef friends and chefs we want to cook with.”
Scallop with champagne foam: A collaborative dish between chefs Juan Manuel Barrientos and Raymond ... [+]
Tiger prawn bisque risotto: A collaborative dish between chefs Juan Manuel Barrientos and Raymond Li ... [+]
Price: $79 for approximately five to six courses, inclusive of a welcome aperitif
Upcoming collaborations: March 25 with chef Fabian di Paolo of Cultura
For more information/ bookings: Phone 305 755 884, email miami@elcielococinacreativa.com or visit OpenTable
Brickell on the River, 31 SE 5th St, Miami, FL 33131
2020 Guest Chef Dinner Series
Guest chef Giuseppe Stanzione of Hotel Santa Caterina with host chef Michele Mazza of AQ Chop House ... [+]
The story behind it: “It was a conversation and collaboration between Acqualina Resort & Residences and Il Mulino New York,” shares executive chef Michele Mazza. “We wanted to use our Leading Hotels of the World network to bring in chefs from all over the world. We generally look for chefs from Michelin-starred restaurants with impressive backgrounds and experiences. The chefs collaborate on new dishes for the menus so it’s a representation of both.”
Piccolo Bun al Ragu: A collaborative dish between host chef Michele Mazza and guest chef Giuseppe ... [+]
Fiore di zucca in tempura with tuna tartare: A collaborative dish between host chef Michele Mazza ... [+]
Price: $95 to $150 for five courses, inclusive of wine-pairing
Upcoming collaborations: March 26 and 27 with chef Domingo Schingaro of Borgo Egnazia in Puglia; May 19 and 20 with Malibu Beach Inn
For more information/ bookings: Phone 305 466 9191 or email egiordano@ilmulino.com
Acqualina Resort & Residences, 17875 Collins Ave, Sunny Isles Beach, FL 33160
Chef’s Collective
Pao's Paul Qui (right) and Benjamin Murray (second from left) with guest chefs Mike Lewis and Raheem ... [+]
The story behind it: “I started Chef’s Collective for my crew and community,” shares James Beard award-winning executive chef Paul Qui. “It’s always inspirational for young cooks to meet different chefs. I like my chefs to have a broad sense of what the culinary community can be like and encourage them to seek inspiration from my peers and idols.”
“We try to do one a month during off season from May to September,” adds chef de cuisine Benjamin Murray. “We always pick chefs who we really admire locally and sometimes nationwide or even internationally. We have collaborated with Mike Pirolo, Jose Mendin, Michael Beltran, Diego Oka, Giorgio Rapicavoli, Michael Lewis, Daniel Burns who used to be the pastry chef at Noma.”
Live uni with strawberry boshi by Paul Qui during their collaboration with Kyu
Crispy duck tongue ssam by Pao chef de cuisine Benjamin Murray during their collective with La Mar
Price: Approximately $95 for four courses and bites
Upcoming collaborations: With Itamae to be announced soon on their Instagram @paofaena
For more information/ bookings: Instagram @paofaena, phone +786 655 5600 or visit www.faena.com
Collaboration Dinners
Antonio Bachour, two-time James Beard semifinalist for Outstanding Pastry Chef, of his eponymous ... [+]
The story behind it: “We firmly believe in the added value to diners of creating a new menu with talent from out of town,” managing partner Javier Ramirez shares. “These experiences offer our regular guests something new and unique to look forward to, plus we love getting the opportunity to cross learn and cross promote each other with chefs we admire from out of town. They are usually chefs that are on our same genre of contemporary American, and each chef alternates with their own dishes. We are looking to do six dinners a year.”
Tropical ceviche with coconut “leche de tigre," purple sweet potato purée, crispy quinoa and ... [+]
Gianduja mousse with hazelnut praline, passion fruit cremeux , caramelized cocoa nibs by chef ... [+]
Price: $150 for six courses including bites and desserts by Ramirez and two-time James Beard semifinalist for Outstanding Pastry Chef Antonio Bachour
Upcoming collaborations: To be announced soon on their Instagram @bachourmiami
For more information/ bookings: Phone 305 203 0522 or visit Instagram @bachourmiami with tickets to be sold via www.tockhq.com
2020 Salzedo St., Coral Gables, FL 33134
